Pour drippings into a glass measuring cup, then allow the drippings to cool a bit so that the fat rises to the top and starts to solidify. Use a spoon to remove the fat. If you don’t have enough drippings to equal 2 cups, add enough chicken or turkey stock until you have 2 cups of drippings.
Without Turkey Drippings
Use 2 cups chicken broth or turkey stock.
Pour your two cups of stock/ drippings into a small saucepan. Cook on medium-high heat until it bubbles. Reduce by 25%.
In a small bowl mix together a ¼ cup of the warm stock and the potato starch. Stir until smooth and dissolved.
Reduce the heat to a simmer. Whisk potato starch mixture into the pan, continue to whisk for about 30 seconds to 1 minute until thickened.
Add salt and pepper to taste. If you have any lumps pour the gravy through a fine mesh strainer and into your gravy pitcher.
Cornstarch can be substituted for potato starch. Leave the pan over low heat when whisking in the cornstarch. It may take up to 5 minutes of whisking and cooking on low for the gravy to completely thicken.
When just using turkey stock and no pan juices, add a splash of lemon juice or apple cider vinegar to brighten up the flavor.
The gravy should taste slightly saltier than a typical sauce. When serving over foods like turkey and mashed potatoes, a heavy hand on seasoning is welcome.